Crockpot Chicken and Noodles

Crockpot Chicken and Noodles – a comforting, home cooked meal made right in your slow cooker. Creamy noodles and juicy chicken are cooked in a savory sauce for a meal the whole family will love!

Hey there, y’all. I know it’s been been awhile since my last recipe post, and I apologize for that. Even though I’ve been feeling better sickness-wise over the past couple of months, my energy level has seriously tanked. This pregnancy has truly thrown me for a loop and I am in countdown to baby-time! I’ve got roughly seven weeks to go and could not be more ready to meet our little guy!

Something that has been helping, at least where meal times are concerned, has been my trusty crockpot. I’ve been making a lot of our slow cooker favorites, including Cheesy Crockpot Tortellini, Cilantro Lime Chicken Tacos, and Loaded Potato Soup. I have gotten so achey and uncomfortable over the past few weeks, and my feet and back throb by the end of the day. Standing over the stove making dinner feels like torture on my sore body, so being able to throw everything I need to make this Crockpot Chicken and Noodles into the slow cooker at the beginning of the day has been a lifesaver.

These Crockpot Chicken and Noodles are a family favorite and I’ve been making it for awhile now. I use the same spices in it that I do for my Slow Cooker Chicken and Dumplings, and it creates a deliciously savory sauce for the chicken and noodles to cook in. My kids devour this one, and it tastes SO good as leftovers the next day, too. We usually eat this with either a salad or some roasted veggies like broccoli or asparagus, and there are never any complaints at the table when I make this!

Now, this recipe does use cream of chicken soup, and while I know not everyone is crazy about cream soups these days, I actually have a brand that I really like and that doesn’t contain a lot of junk in the ingredients list.

If you’ve never tried the Organic Cream of Chicken Soup from Pacific Foods, it’s really good stuff! It has great flavor and I feel a lot better about the ingredients, too. I like to use it in my Slow Cooker Chicken and Dumplings recipe, too, and also in Slow Cooker Loaded Potato Soup.

4.89 from 9 votes

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Crockpot Chicken and Noodles

Prep Time

5mins

Cook Time

7hrs

Total Time

7hrs5mins

A comforting, home cooked meal made right in your slow cooker. Creamy noodles and juicy chicken are cooked in a savory sauce for a meal the whole family will love!

Course:
Main

Cuisine:
American

Servings: 8servings

Calories: 357kcal

Author: Ashlyn | Belle of the Kitchen

Ingredients

1 1/2- 2poundsboneless, skinless chicken breasts

2cans (or boxes) cream of chicken soup(don't add water)

1-2tspdried parsley

½tspseasoned salt

¼tsppoultry seasoning

¼tspgarlic powder

1/2stick butter,sliced

3 1/2cupschicken broth

8oz.egg noodles,uncooked

Instructions

Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.

Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the pot and shred into large chunks with two forks.

Add the shredded chicken back to the pot along with the dry egg noodles and stir. Continue cooking for 30-45 minutes, until noodles are tender. Enjoy!

Nutrition Facts

Crockpot Chicken and Noodles

Amount Per Serving

Calories 357Calories from Fat 126

% Daily Value*

Total Fat 14g22%

Saturated Fat 5g25%

Cholesterol 117mg39%

Sodium 1206mg50%

Potassium 605mg17%

Total Carbohydrates 25g8%

Dietary Fiber 0g0%

Sugars 0g

Protein 30g60%

Vitamin A7.1%

Vitamin C10.4%

Calcium3.3%

Iron10.6%

* Percent Daily Values are based on a 2000 calorie diet.

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Currently making this dish and can’t wait to try it tonight! Question though…. cooking the chicken on low for 5-6 hrs, after I shred the chicken and put it back in the pot with the noddles do I keep cooking on low? Or do I switch to hot for the noodles to cook?

Hi Heather! I usually just add them to the slow cooker uncooked and let them finish up in there. One less pot to clean! But you can definitely cook them separately if you’d rather do that! If you do cook them separately, I would reduce the chicken broth in the recipe by a cup or so. Otherwise it might be too liquidy because the extra broth helps to cook the noodles.

I’m currently making this as I type. My mother suggested cooking the noodles separate because they leave starch behind when they cook. Have you had any problems with that effecting the taste when cooked in the crock pot? It’s too late for me to reduce the broth

1/2 of the a stick of butter= 4 tablespoons
Or
1/2 cup of butter stick=the whole stick

I only ask because I make another recipe that is very very close to this one but it asks for 1/2 cup-so the wording above made me question which one since it just says 1/2 stick butter-and it sounds like it could either way. I’m going to going with 4 tblsp and hope that’s what it means.😬

Loved this dish! I did however add a pound of sauted sliced mushrooms when I added the noodles because I love ‘shrooms. I’m only wondering why Belle of the Kitchen uses light grey type font. I can read it only with difficulty so I may give up this blog.. Where’s the empathy for readers?

Well you made this 75 year old a believer! I’ve had many a crock pot in my years and basically used them to tote dishes for pot lucks and gatherings. My niece and her husband were driving down from Michigan for a weekend visit and since we have similar tastes, I (bravely) thought I might try your chicken and noodles. I followed your recipe but used 1 can cream of chicken and 1 can cream of celery soup, 2 (14.5 oz.) cans of chicken broth, and 3 huge FROZEN chicken breasts. For the noodles I used Creamettes Dumpling Noodles. Covered and cooked on high 4 hours. All I have to say is 5 of us, including my EXTREMELY picky son, finished this off in one setting, I was thrilled when my old picky said “you can make this again, ANYTIME!) Thank you sooo much, Ashlyn, for posting the recipe!

This looks so good i am making it right now. I did substitute a few things like the 2 cans of chicken soup to 2 cans of mushroom soup. I also did not have poultry seasoning or seasoned salt but used Adobo seasoning which is a Goya all purpose seasoning. Ill let you know how it turns out

I made this today and realized it’s an awful lot of sodium. I wished I had used one can broth and one can water. It was quite salty but still very tasty. I was surprised and pleased how much volume the noodles added; I thought it looked pretty watery before so I wasn’t sure.

I’m making this today. I can’t wait. I love one pot crockpot recipes. We are working parents and don’t want to spend the weekends stuck in the kitchen. But want homemade food. We eat out quite a bit during the week. Thank you. Will reply after dinner!!!

Making this for dinner and can’t wait to try it out! Do I leave the soup and broth layered as is while cooking or do I mix it all up? It’s been on for a few hours now and doesn’t look like it has combined. Thanks!

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I'm Ashlyn, and I'm so excited you've stopped by! Here on my blog you'll find recipes for both healthy eating, and for indulging your sweet tooth! I'm an army wife, a mama of two, and am blessed to be living in the great state of Texas! I love the south, Starbucks, Georgia football, cooking and EATING!

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